Can I make these potato skins ahead of time?

Yes! You can pre-bake the potatoes and store the hollowed skins in the fridge for up to 3 days. When ready, just fill, air fry, and serve.

What’s the best potato to use?

Russet potatoes are the best because of their sturdy skins and fluffy interiors. They crisp beautifully without breaking apart.

Can I make these vegetarian or dairy-free?

Absolutely. Use plant-based cheese and swap bacon for chopped mushrooms or smoked tempeh for a vegetarian-friendly version.

How do I make the skins extra crispy?

Brush lightly with oil and pre-crisp them in the air fryer before adding toppings. Avoid overcrowding — airflow is key to crunch.

What’s a good dip to serve with these?

My go-to is a creamy cottage cheese ranch dip . It adds protein and freshness without overpowering the flavors.

5-Ingredient Air Fryer Potato Skins | Crispy & Irresistible

Name: Crispy High-Protein Air Fryer Potato Skins (Ready in 15 Minutes!)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 medium russet potatoes, baked and cooled; 1 tablespoon olive oil; 1 cup shredded cheddar cheese; 4 slices cooked bacon, chopped; Salt and black pepper, to taste; ½ cup sour cream (or Greek yogurt); 2 green onions, finely chopped; Optional: sliced jalapeños, BBQ drizzle, or chives for garnish

Crispy High-Protein Air Fryer Potato Skins (Ready in 15 Minutes!)

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These crispy, cheesy air fryer potato skins are the ultimate high-protein snack — golden on the outside, creamy inside, and loaded with melted cheddar, smoky bacon, and cool sour cream. Made in just 15 minutes, they’re the perfect game-day or movie-night comfort food you can feel good about.

Author: Sophie Bennett - Top Choice Recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings (8 potato skins) 1x
Category: Appetizer, Snack
Method: Air Fryer
Cuisine: American

Ingredients

Scale

4 medium russet potatoes, baked and cooled
1 tablespoon olive oil
1 cup shredded cheddar cheese
4 slices cooked bacon, chopped
Salt and black pepper, to taste
½ cup sour cream (or Greek yogurt)
2 green onions, finely chopped

Optional: sliced jalapeños, BBQ drizzle, or chives for garnish

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Instructions

Step 1: Bake the Potatoes
Bake russet potatoes at 400°F (200°C) for 45–50 minutes until tender and crisp-skinned. Let cool for 10 minutes before handling.

Step 2: Slice and Scoop
Cut each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about ¼ inch around the edges. Save the scooped potato for another recipe.

Step 3: Brush and Season
Brush both sides of each potato skin with olive oil and season with salt and black pepper. Place them cut-side down in the air fryer basket.

Step 4: Pre-Crisp in the Air Fryer
Air fry at 400°F (200°C) for 5 minutes to crisp the skins, then flip and air fry for 3 more minutes until golden brown.

Step 5: Add Fillings
Sprinkle each skin with cheddar cheese and chopped bacon. Return to the air fryer and cook at 375°F (190°C) for 4–5 minutes until the cheese is fully melted.

Step 6: Garnish and Serve
Top with sour cream, green onions, and optional jalapeños or BBQ drizzle. Serve immediately for the best crunch and flavor.

Notes

For lighter versions, substitute turkey bacon and Greek yogurt.
Pre-bake potatoes up to 3 days in advance for faster prep.
Reheat leftovers in the air fryer at 375°F for 4–5 minutes.

For extra crispiness, don’t overcrowd the air fryer basket — airflow is key.

Nutrition

Serving Size: 2 potato skins
Calories: 210
Sugar: 1 g
Sodium: 310 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 25 mg

Find it online: https://www.topchoicerecipes.com/5-ingredient-air-fryer-potato-skins/